After decades in the coffee wilderness, looked down upon as cheap, bitter, low-grade coffee to be consigned to instant coffee, robusta is making an incredible resurgence. We are finding that, when given the same care and attention from the farm to the bar as is afforded to arabica, robusta can produce delicious cups of coffee too!
This is one such coffee. From the aptly named Future Coffee Farm run by Mr Toi in Bảo Lộc, this coffee is processed using Mr Toi’s signature “winey process”, where the coffee is fermented in cherry for a sweet, wine-like acidity and a rich, creamy body.
Robusta tastes nothing like arabica, and nor should it try to. It is its own thing, deep, rich, with low acidity and huge body. We think you’ll be pleasantly surprised!
